Preheat the oven to 425 degrees Fahrenheit. Place a 9-inch pie crust into a pan. Pour 2 cans of Comstock cherry pie filling onto it. Place a lattice crust on top, and bake for 15 minutes. Reduce the temperature to 325 F, and bake for 30 minutes more.
For a unique spin on cherry pie, make individual cherry pie cups. Preheat the oven to 425 degrees Fahrenheit. Remove a box of pre-made pie crusts from the package, and soften according to the box directions. Roll out onto a floured work surface.
With a large biscuit cutter, cut out 12 individual rounds. Discard the scraps, or use them to make decorative crust pieces. Gently press the rounds into an ungreased muffin pan. Add 2 tablespoons of Comstock cherry pie filling into each cup. Bake the pie cups for 15 to 18 minutes, or until the crust is golden brown.
Put a twist on classic cherry pie filling by stirring in lemon zest, apricot preserves, a pinch a cracked pepper or freshly scraped vanilla beans. Cherry pie filling can be used with homemade pie crusts as well. If using a full pie crust top, don't forget to add steam vents to avoid an explosion in the oven. Vents can be made with a fork or hot knife.